I’ve always been a staunch believer in decluttering—on a conceptual level. Ideally, I’d have a single rail of clothes and a near-empty house (my dream home is austere and brutalist, like something Lydia Tár from Tár might own). In reality, though, I live in a relatively small southeast London flat with a wardrobe that might actually give way (from all the jeans) and a partner who loves old books and secondhand electronics. Together, we have created a home that is currently giving “jumble sale”. But decluttering doesn’t have to be a living nightmare. The word itself might strike fear—decluttering—but once you get into the flow, it can actually be quite fun (or at least adjacent to fun). There are also ways to tackle the situation without wanting to immediately give up. I personally like to allow myself 10 minutes of TikTok time every time I complete a task (I have to treat myself like a dog waiting for biscuits, or nothing will get done). Or, I’ll listen to a really gripping podcast if I’m doing something quiet, like sorting clothes or binning unwanted items. Even so, it can be difficult to summon the energy. And it can also be hard to implement Marie Kondo’s Konmari method when everything sparks joy once you remember it exists (“Maybe I do need these little egg cups that I haven’t touched since 2019?”). With that in mind, here are some top tips for decluttering your home without losing the plot or, worse, feeling overwhelmed and then just… doing something else. Why declutter at all? There’s no point pulling the gloves up if you’re not sure why you’re decluttering. So, before you begin, it’s worth setting some intentions. Maybe you’d like to feel calmer within your immediate environment, in which case that can be your driving force throughout. “Walking into a clean and orderly room can feel both invigorating and calming, whereas walking into a cluttered space can feel exhausting and overwhelming,” Marni Amsellem, PhD, a clinical psychologist at Smart Health Psychology, told Vogue. On the flip-side, maybe it’s more about stepping into a new version of yourself, and your current clutter is holding you back. “Let’s say you have a new job, or you don’t fit into your clothes; maybe you had a baby, or your style has evolved,” virtual stylist Naina Singla told Vogue with regards to spring cleaning your wardrobe specifically. Either way, your motivations will drive your actions. Nobody wants to do something for an indeterminate reason. And every time you feel like giving up? Remind yourself of your initial reasoning. Pick a decluttering method It’s all well and good putting a Sunday afternoon aside to declutter, but there needs to be method to the madness. Fortunately, there are plenty of podcasts, reality shows, YouTube videos and TikTok clips that make decluttering look not only easy, but actively soothing (type “organizing” into TikTok and a whole ASMR-like universe will open up inside your phone). When it comes to actual methods, there’s obviously Marie Kondo’s Konmari method (which encourages tidying by category, and keeping only what “speaks to the heart.” There’s also the 80/20 rule (which refers to keeping 20% of the space clear). Or there’s my own personal favorite—a method I’ve taken to calling “slow cleaning”—which basically just means tidying up bit-by-bit until you’re done. Either way, do a bit of research beforehand and opt for whatever method makes the most sense to you. It beats just tidying things away randomly. Decluttering tips Force yourself to begin There’s a simple secret to starting something that I wish I’d known my whole life, and that is this: just start. Once I start lobbing things into a donation bag, I usually find it quite hard to stop. But it’s the picking up of the donation bag to begin with that can feel inexplicably insurmountable. Some of the most organized people I know swear by the “one-minute rule” when it comes to kicking off household tasks. “If the task will take less than 60 seconds to execute, it must be done immediately,” Violeta Valdés previously wrote for Vogue. “If you deal with them instantly, you barely notice them as a task.” When it comes to decluttering, that might just look like putting all your cutlery back in the draws, or—if you’ve got kids—throwing all the toys in the toy box. Invest in some proper storage This is more of a practical tip than a psychological one, but decluttering is going to have no purpose if you don’t have the boxes, hangers or containers in which to sort things into. This doesn’t mean dropping a few grand on an entirely new dresser or something. But, rather, making sure that everything has a place to be, and can be easily categorized (my life changed when I put my shoes into neatly stowed boxes, rather than just stacked by the door). In that sense, if you don’t want to throw stuff away, then at least that same stuff can be methodically stored somewhere. You’ll thank yourself later. “The fact that the space is more open and has fewer stimuli brings calm and concentration,” psychologist Laura Palomares told Vogue. “Letting go and getting rid of what we don’t need ends up being liberating and generates a feeling of control and mental order.” Turn it into a game I know, I know, we’re not toddlers, but… I’ve found that treating myself like one does actually help. By that, I mean creating a task-reward system that essentially feels like blackmailing yourself. As mentioned, for me that looks like only being able to watch TikTok after I’ve completed a task (such as organizing all the coats in the house) and only for 10 minutes (I know: dystopian). Or telling myself that I can watch a Real Housewives episode after exactly 60 minutes of decluttering. I promise, it works! Joshua Fields Millburn and Ryan Nicodemus, co-hosts of The Minimalists podcast, created a “game” they’ve called the “30-day minimalist game” which lasts—you guessed it—30 days. On the first, you get rid of one thing, on the second you get rid of two, the third three things, and so on until you reach 30 days (and 30 items). Sometimes all it takes to master decluttering is a bit of a buzzy rebrand. Is there anything you should not declutter? Yes, there is such a thing as throwing too much away, or getting too obsessive about it (I know this, because I’m guilty of both). If you use something regularly, then it’s probably not a brilliant idea to throw it in the bin just because it has a small scratch. Ditto for anything sentimental (such as old photographs). Crucially, don’t stress yourself out if your house doesn’t look like an incredibly pristine Tetris simulation—especially if you have little kids, or work all the time, or indeed both. Remember: decluttering is supposed to make life easier, not harder, so do whatever feels right with the time you have.
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Searching for the best restaurants in Midtown Manhattan? The neighborhood has been experiencing a newfound air of cool as of late: this fashion week, Marc Jacobs and Tory Burch are holding their runway shows in the corporate and tourist epicenter of New York City, while trendy downtown restauranteurs have opened ambitious new projects in Rockefeller Center. And those are just the new-ish haunts. There are a lot of storied options, from steakhouses to Michelin-starred restaurants to omakase bars, that New Yorkers have been dining at for decades. (Or, in the case of Keens Steakhouse, over a decade.) Below, find the best restaurants in Midtown Manhattan, which we define as north of 35th Street, south of 60th, and east of 7th Avenue. By the way—if you are looking for suggestions in the nearby Theater District, we have a guide for that too. Searching for the best restaurants in Midtown Manhattan? The neighborhood has been experiencing a newfound air of cool as of late: this fashion week, Marc Jacobs and Tory Burch are holding their runway shows in the corporate and tourist epicenter of New York City, while trendy downtown restauranteurs have opened ambitious new projects in Rockefeller Center. And those are just the new-ish haunts. There are a lot of storied options, from steakhouses to Michelin-starred restaurants to omakase bars, that New Yorkers have been dining at for decades. (Or, in the case of Keens Steakhouse, over a decade.) Below, find the best restaurants in Midtown Manhattan, which we define as north of 35th Street, south of 60th, and east of 7th Avenue. By the way—if you are looking for suggestions in the nearby Theater District, we have a guide for that too. The Grill Warhols hang on the wall of The Grill as white-jacketed waiters carve prime rib tableside in this ultra-luxe restaurant housed in the Seagram building. Run by Major Food Group, the operators faced a tough challenge when they opened in 2017: the space formerly housed the iconic Four Seasons restaurant, a haunt of Truman Capote’s swans, the Duke and Duchess of Windsor, and endless more famous society figures in New York history. But when preeminent New Yorker Marc Jacobs hosted his wedding there in 2019, the re-christening was complete. The Grill is just as much a part of the city’s fabric as ever. BG Restaurant If you are a lady who lunches—even if just for the day—BG Restaurant is your clubhouse: peruse the designer racks on the third floor of Bergdorf Goodman before riding the escalator up to the seventh for their famous Gotham salad (diced chicken breast, ham, gruyère, tomato, bacon, beets, hard-boiled egg, crisp lettuce, Dijon vinaigrette dressing) and duck dumplings. Or skip the American meal and opt for an Anglo treat with their afternoon tea service. The Lobster Club When Vogue covered The Lobster Club’s opening in 2017, we described it as “extravagant Japanese cuisine in an even more extravagant space decorated with sleek furniture colored in ’80s pop.” Indeed, the Peter-Marino design restaurant is still known for its sushi and wagyu sandos, all served in a colorful setting with lime-green booths and peach chairs. The Polo Bar Ralph Lauren’s The Polo Bar on 55th Street is one of the few restaurants that has a dress code. It’s also one of the few restaurants where dressing up feels like a privilege rather than a burden. Done in Lauren’s distinctly Americana style—a little bit equestrian, a little bit Western, a little bit prep—the dining room feels like a cool, nostalgic clubhouse. Everything on the menu is fantastic, but when in doubt, order the burger. The Monkey Bar The iconic Monkey Bar dates back to Depression-era New York and has had a number of stewards over its 100-year history, including former Vanity Fair editor-in-chief Graydon Carter and Sunset Tower’s Jeff Klein. Currently, it's run by the critically acclaimed restaurant group behind Four Charles, who have honored its jazzy old New York soul—and then some. Order the French dip or the ribeye steak frites, along with the monkey bread. Nobu 57 At this point, there are 56 Nobus across the world, ranging from the Bahamas to Dubai. Yet it’s the one with 57 on its name that is still very much worth going to, with its rock-shrimp tempura with spicy-sweet sauce and miso black cod—two dishes that launched one thousand imitations. Eat it all amid a dining room designed by David Rockwell. L’Avenue and Le Chalet Located on the ninth floor of Saks Fifth Avenue, L’Avenue is the stateside outpost of the famous French eatery. Designed by Philippe Starck, it offers French-Asian fare: think tuna tartare, chicken spring rolls, Dover sole, and spicy lobster pasta. Although that’s just for lunch and dinner—L’Avenue also serves breakfast and has an après-ski-themed lounge, Le Chalet, which has been the site of both Gigi Hadid’s birthday party and several Saturday Night Live after-parties. Keens Steakhouse One of the most iconic steakhouses in Manhattan, Keens has been serving enormous mutton chops to New Yorkers since 1885 under a ceiling of 45,000 smoking pipes that once belonged to names like Teddy Roosevelt and Babe Ruth. (Fun fact: Keens has the largest collection of churchwarden pipes in the world.) Obviously, order a steak—and maybe a Caesar salad or a wedge. Try to save room for the banana fosters for dessert. Pebble Bar Pebble Bar—whose starry investors include Mark Ronson and Nicholas Braun—is housed in a four-story townhouse among the skyscrapers of Rockefeller Center. Sip a martini amid the madness in interiors by AD100 interior design firm Gachot Studios, who adorned it in a moody Art Deco meets retro 1960s aesthetic. (Think: marble oyster bar, brass table lamps, floral House of Hackney pillows, Eames lounge chairs, and velvet couches.) There’s also a seafood-focused bar snacks menu, which includes everything from lobster rolls to coconut crab ceviche. Le Bernardin The true gourmand should splurge for dinner at Le Bernardin, one of New York’s five three-Michelin-starred restaurants in New York City. The focus of Maguy Le Coze and Eric Ripert’s signature eatery is seafood, from langoustines to bouillabaisse with sea urchin. The prix-fixe three-course menu is $190 per person—and well worth it if you want an exemplary, special occasion meal you’ll never forget.
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Even in an era of color drenching and riotous print clashing, pared-back interiors can still strike a chord. The best minimal decor ideas are rooted in sleek simplicity, often beginning with a calm color story. “A well considered and restrained palette is essential in minimalist design,” says designer Katie Harbison. “Allowing for a lot of natural light, tonal elements with texture, and interesting silhouettes” are all distinguishing characteristics as well, Susana Simonpietri of Chango notes. The minimalist design movement in Western culture finds its modern footing in the early 20th century, Simonpietri explains. “One example of this is the Bauhaus movement, where we started to really strip down the design and start to focus on form by emphasizing materiality and texture,” she says, adding that this was likely a precursor to minimalist design in architecture and interiors.When looking through an Eastern lens, Simonpietri points to the direct correlation between traditional Japanese design and minimalism, as does Harbison, who notes that she gravitates toward the culture’s simplicity, restraint, and deep appreciation for natural materials. “I’m increasingly drawing inspiration from [Japan’s] ability to create a sense of harmony and balance within a home, where every element feels intentional, understated, and integrated with its surroundings,” Harbison says. When comparing the minimalism of the previous century and now, a few key shifts can be observed. “Minimalist design today is less about extreme reduction and more about usability, functionality, and adaptability,” Harbison says. Creating a home that finds the right balance between simplicity and comfort is the ultimate goal. For Simonpietri, the notion of warm minimalism (in contrast to stark minimalism of the past) is the 21st century’s most notable change. “Natural and nubby textures like linens and mohairs, and earthy, tonal paint colors create the same airy feeling that minimalist design is known for, but the more contemporary approach is to warm it up with texture and well appointed soft colors.” With these sentiments in mind, read ahead for the best minimal decor ideas that will help create a calm framework for any home.
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We have the Cadburys to thank for this whole chocolates-for-Valentine’s-Day thing. Don’t get me wrong—a lot of other stuff led up to it: the ancient Romans and their winter fertility festivals, and the beheading of St. Valentine on February 14 after he defied the rule of Emperor Claudius and married Roman soldiers. Then there was Geoffrey Chaucer, who wrote in his medieval poem “Parliament of Fowl” that English birds mated on Valentine’s Day—“For this was on the seynt Valentynes Day, Whan every foul cometh there to chese his makes”—making every 14th-century couple start whispering sweet nothings to each other before dying of the bubonic plague or whatever. (It was a dark time.) Two hundred years later, Shakespeare firmly cemented this lovebird concept in A Midsummer’s Night Dream: “Good morrow, friends! Saint Valentine is past. Begin these wood-birds but a couple now?” But I digress. This sweet tradition of gifting chocolates on February 14? It’s because of Richard Cadbury, who opened a chocolate shop in Leeds in 1860. In a marketing push to sell his newest product (bonbons), he made a lacy, heart-shaped box to resemble Valentine’s Day cards that were all the rage in Victorian England. Soon, they became more popular to gift than cards themselves. “The custom of sending presents of a more substantial character on February 14 obtains in some parts of England, and is highly commendable,” read an 1895 article in the Cambridge Weekly News. “The enamored swain who sends a pair of gloves (English manufacture guaranteed) or a box of chocolate (Cadbury’s or Fry’s, not French)…would be much appreciated and ought to be encouraged.” According to the National Confectioners Association, Americans today buy over 58 million pounds of chocolate for Valentine’s Day. And they have plenty of more options beyond a classic heart-shaped box. Over in New Hampshire, Burdick Chocolates is hard at work handmaking their chocolate mice, piping cinnamon filling into the white chocolate ones and espresso filling into their milk. “They have a lot of personalities. Since we don’t use a mold, every mouse looks a little bit different. They can look maybe melancholy; they can look a little bit happy. The slight imperfections are actually the beauty,” head chocolatier Michael Klug says. In New York, Casa Bosques’s Rafael Prieto painstakingly molds heirloom cacao and organic cane sugar into a chocolate domino set wrapped in gold foil. It comes with a set of playful rules: “Push gently, or with force,” reads one. “If it stops midway, eat the fallen pieces. If it succeeds, eat them all.” Ahead of Valentine’s Day, Vogue photographed our favorite (and most unusual) chocolates on the market that would make Cadbury proud. Order one—or, hell, order all. To borrow a line from another famous moment in the confectionary canon: “Life is like a box of chocolates: You never know what you’re going to get.” Love Letter chocolate by Michlelin-starred chef Gabriel Kreuther, who was inspired by elementary school Valentines. “When you are little in school, you make those little notes for your friends around and you hand them out. And I think that’s the nod to that—having people remember a little bit their childhood,” Kreuther says. A solid pink poodle chocolate, as sold by Rebecca Gardener’s Houses and Parties. According to the National Confectioners Association, Americans today buy over 58 million pounds of chocolate for Valentine’s Day.
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In the short time since it opened in July 2023, 27-year-old Darcie Maher’s Lannan Bakery has not only become a staple of Edinburgh’s independent food scene, but also amassed a devoted following of regulars—and international Instagram fans. Locals and tourists alike make the pilgrimage-turned-rite-of-passage to its location on one of Stockbridge’s most beautiful corners to join the queue as early as 6 a.m., desperately hoping to nab a pastry before they sell out. “Everyone always asks, ‘Why don’t you just make more?’ Well, we physically can’t,” says Maher, with a laugh. The bakery was originally intended to have two employees—now it has 14—and the staff are in seven days a week despite it being open for just four. The bakery has maxed out how many pastries can fit on their trays and in their ovens—but its new redesign is good news for any Lannan hopefuls. Lannan closed for the whole of January 2025 for a renovation that includes converting the entire lower floor to become an extensive prep area. “The plan is to double production, which we’re going to do quite gradually, and open for more days each week.” The pastries will still be baked on the top floor—with the help of a newly added elevator—so that guests remain welcomed by the smell of freshly baked Viennoiseries upon entrance. While practicality was the driving force behind the renovation, the extension is as aesthetically pleasing as the rest of the space. “The downstairs will feel like Lannan despite the fact that it’s first and foremost a workspace,” Maher says of the marble-veined countertops, art-clad walls, and color scheme that sticks to the warm tones and hues that have become Lannan’s calling card. “I want it to be a beautiful, inspiring setting for the bakers.” Maher left school at 15 and worked as a chef for five years, before applying to—and being rejected by—all the bakeries in Edinburgh. This precipitated a stint outside Manchester working at Flour Water Salt before returning to Edinburgh and then her home in the Scottish Borders. When the pandemic derailed her plans to move to Australia in 2020, she spent the next year developing recipes and consulting for other bakeries, all while dreaming up what would ultimately become Lannan. Maher was in conversation with Chloe Black, founder of The Edinburgh Butter Company Co., about starting a bakery together while she was leading the pastry program at The Palmerston’s bakery when the restaurant’s owners, James Snowdon and Lloyd Morse, approached her with the same idea. The group decided to join forces, and Maher spent the next two years working as pastry chef at The Palmerston’s bakery while meeting fortnightly to set the wheels in motion for Lannan. News of the recent renovation may have been shared widely among Lannan’s fans, but one key detail was intentionally omitted. The buildout is actually the second of three phases—with the final stage set to be the sweetest treat. At the far end of the building site, there is a storeroom holding excess equipment. Towards the end of this year, Maher plans to convert the space to open a café restaurant alongside Lannan Bakery, providing the block with a much sought-after sit-in spot. But a larger Lannan it won’t be. “It’s going to be a completely new concept. We’re going for a rich green theme and completely different interiors.” Seeing as it wouldn’t open until next year, and Maher is renovating both the Lannan kitchen and her home kitchen simultaneously—all the while planning an additional project, in case she didn’t have enough on her plate already. “I’ve already ordered the chairs,” Maher admits, alluding to a design commission she has in the works with Scottish handmade furniture makers, The Marchmont Workshop. With her keen eye for design, would Maher ever want to work in the interiors world full-time? “If I didn’t bake, that's what I’d want to do,” she says. “I want the café to look different from the bakery just so I can throw myself into a new project.” Maher notes she looked at hundreds of wood stains before landing on the dark walnut tone for the custom-built counter which holds over 30 varieties of sweet and savory creations. The same painstaking process went into selecting the paint and tile samples, which eventually became the brick quarry tiles from Hertfordshire that carpet the floor to offset the hand-painted blue Decorum of Cornwall tiles adorning the butter-yellow walls. “The color scheme is something I’ve always had in my head. Everyone told me it was going to be too yellow and that I should go for something a lot lighter and cleaner,” Maher notes. Sticking to her guns, she proceeded with the golden-hued walls that have become emblematic of the space. “Many new bakeries opt for a minimalistic Scandi vibe, which I’m very up for, but it’s just not me.” Maher says she has always known exactly how she wanted Lannan to feel. “A lot of the design draws on traditional French style, but really it’s just an amalgamation of everything that makes me feel at home,” she says. “All the artworks are my mum's and the big blue pot on the main shelf was my granny’s.” It also helps that she has been dreaming of owning a bakery since she was a child. “Growing up, I had a mud pie bakery in the garden called ‘The Little Red Hen,” reminisces Maher. “I knew Lannan needed to feel warm and homely—and it needed to make me feel just like I did back then.” Looking back, it’s a little surprising that this small Scottish bakery has come to attract such fervid attention in a relatively short period of time. But Lannan’s ascent can be attributed to a perfect storm: the combination of well-designed interiors, an ultra-photogenic corner location, and the growing name recognition of Darcie Maher. It didn’t help, Maher admits, that she had been hinting about it on socials all the year before it opened. When asked if she ever intended for Lannan to be as popular as it is, however, Maher’s answer is a resounding ‘no.’ “I’m obviously very, very grateful for how busy we are, but I’m quite a quiet, calm person,” she says. “I think people suspect there is some kind of ulterior motive, but it’s really just a little girl’s dream come true.”
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In the era of Pinterest and Instagram, it’s easy to find interior inspiration with a flick of the index finger—sometimes too easy. The endless scroll is just that, serving up an onslaught of random photos that often lack originality. What to do instead of agonizing over the algorithm? Consider a curated coffee table book instead, one that showcases the best decor—and design minds—of our generation.
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Ever since Louis Vuitton sent butter yellow down their spring 2024 runway, the color has been inescapable. There it was on Hailey Bieber, in the form of a Jacquemus dress, for her baby shower. There it was on Sabrina Carpenter, as she performed at Governor’s Ball and again as walked the carpet at the Variety Power of Young Hollywood event in a sparkly Miu Miu gown. There it was on Timothée Chalamet at the 2025 Academy Awards—days before it popped up in the collections of Chloé, Chanel, and Sarah Burton’s debut for Givenchy.
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Once upon a time, decorating meant agonising for weeks over paint charts and making numerous pilgrimages to the DIY shop for tiny sample pots to test out colors at home. Then, after finally committing, there would be an unspoken agreement with the decorator, who would gain creative control of the ceilings and woodwork—and paint them bog-standard white.
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Around the world, preparations are currently underway for the Lunar New Year—whether that’s adding the final splash of sesame oil to a dumpling filling, or stuffing red envelopes with wads of crisp cash. Typically observed in East and Southeast Asia and across the diaspora, the Lunar New Year is a celebration of traditional customs, camaraderie, and—perhaps most importantly—good food. In North America especially, it’s not uncommon to find folks spending the holiday miles away from their childhood homes, enjoying feasts with their found family. Here, Vogue meets three such makers from across New York’s vibrant food scene—and invites them to share three dishes to ring in the Lunar New Year. Faye Chen of Double Chicken Please With the Lunar New Year fast approaching, bartender GN Chan has flown the award-laden Double Chicken Please coop to spend his holiday with family in Taiwan while his co-founder and mother hen Faye Chen keeps the nest warm. This, head of PR Tako Chang tells me, is how the friends and business partners operate, taking turns to go home. Chen and Chang, incidentally, go way, way back. The year was 2014, and Chang had just signed onto a brand marketing role for Bacardi in Shanghai. That afternoon, her boss introduced her to another fellow enterprising young Taiwanese working behind the bar at a brand pop-up. Chang and Chen shared a fateful exchange that could only be described as a little icy. “Hi, nice to meet you. What can I get you?” Chen asked. “Sorry, I don’t drink,” Chang replied. Nearly 12 years and endless accolades later (not least of all, the coveted number-one spot in North America’s 50 Best Bars of 2023), the reputation of Chen’s Lower East Side bar has commanded the world’s attention. She and Chang are also now best friends and colleagues. It isn’t an exaggeration to say that the bar doubles as home for them both—their conversation flows freely between business and idle chit-chat. “Once we get started we don’t really stop,” Chang says, gesturing to them both. “We’re around each other literally all the time and we can still talk forever.” When she isn’t laughing, Chen is quietly observant—and her acumen comes into particular focus as she crafts a low-ABV cocktail for Chang. They reminisce that the last time they had shared a drink together like this was when they first met in Shanghai. Chen slides the drink across with a smile brimming with fondness. “There’s honey-lemon in there,” she says. It’s meant to mimic the sweet, lactic taste of a Taiwanese duoduo that Chen has seen Chang chug down countless times. “Just how you like it.” Oolong Highball This cocktail, based on a simple highball (whisky and club soda), uses oolong tea to lend earthiness to the otherwise familiar peat of whisky. Plum bitters round out the taste, evoking Taiwanese mei zi fen, a plum-based powder eaten with sliced fruit. Ingredients 45ml oolong tea-infused Kavalan whisky 25ml honey water 15ml lemon juice 2 dashes of plum bitters 60ml club soda For oolong tea-infused Kavalan whisky 750ml Kavalan whisky 20g oolong tea leaves, such as Oriental Beauty or High Mountain tea For honey water 2 parts honey 1 part warm water Directions To prepare the oolong tea-infused Kavalan whisky, add oolong tea leaves to the whisky and steep at room temperature for 3 days. To prepare the honey water, combine honey with warm water and stir well until fully dissolved. To make the drink, add all ingredients into a shaker, mixing with a bar spoon or regular spoon. Give it a good shake for approximately 10 seconds, then pour into a highball glass filled with ice cubes. Top off with club soda to serve. Musashi Osaki and Jasmine Stoy Chances are that Musashi Osaki and Jasmine Stoy have already graced your for-you-page or recommended reels—and that you’ve fallen finger-first down their delightful rabbit hole of cozy recipes, from two-day Korean-inspired pork rib stew to a late-night sprouting cauliflower agedashi tofu. The formula for Stoy’s documentation of chef-boyfriend Osaki’s home cooking is at once addictive and inspiring: Osaki’s razor-sharp skill in the kitchen melds seamlessly with Stoy’s narration, equal parts laid-back and laser-focused. Osaki gravitated to cooking after studying international business in college. Having grown up in the restaurant business (his parents retired just last year, closing their nearly 30-year-old sushi restaurant in Westhampton Beach), he was eager to pivot back to his roots. Following an apprenticeship in a Kyoto kitchen, Osaki took up posts at institutions like Blue Hill at Stone Barns and House Brooklyn, and now cooks for Michelin-starred Restaurant Yuu. Stoy, meanwhile, works full-time in tech—but the couple’s social media following was simply born out of her admiration for Osaki’s cooking. “The point wasn’t to feature a recipe per se; it was more for me to just capture him moving in the kitchen,” she explains. “Later on, when he started R&D-ing recipes, the channel took shape, and I wanted to walk through his creative process and how he thinks about cooking.” This admiration is very much mutual. When I visit their home in Williamsburg, Osaki is planning to lean into Stoy’s cravings for home cooking and Cantonese cuisine as he makes quick work of scallions and ginger. Steam billows from the donabe, and the scent filling the air brings to mind a Chinese banquet. On their kitchen ledge, a red envelope peeks out from a bowl of mandarin oranges, cheerful green leaves intact. Stoy recalls with a laugh just before the timer sounds, “My mom told Musashi: whole fish is a must!” Sea Bass Clay Pot Rice A clever fusion of two classic Cantonese staples, bo zai fan (clay pot rice) and jing yu (whole steamed fish). This dish is perfect for those who prefer the convenience of a one-pot meal—and love a helping of crispy, perfumed rice. The goji berries add a welcome surprise of color, taste, and antioxidant goodness. Ingredients 1 whole sea bass, scaled, gutted, and cut into 1-inch steaks 2 rice cups of haiga rice 100g Chinese cabbage, cut into 5cm pieces 20g dried goji berries 15g ginger, thinly julienned, plus extra for garnish 1 scallion, thinly julienned Sesame oil Marinade for fish 15g light soy sauce 10g Shaoxing wine 5g sesame oil 3g salt 0.5g white pepper Seasoning for rice 300g kombu dashi or water 20g Shaoxing wine 15g light soy sauce 15g dark soy sauce 5 cracks of white pepper Directions Whisk together all ingredients for the marinade and mix with the fish. Place in the fridge to marinate for 20 minutes. Rinse the haiga rice 5 times, refreshing with cold water each time. After the final rinse, drain and combine with all the seasoning for the rice inside the clay pot, then place in the fridge to soak for 20 minutes. After the 20 minutes have elapsed, layer the ginger, cabbage, and fish on top of the rice in that order. Add a teaspoon of the marinade mixture over the fish and cover the pot. Cook the clay pot over medium-high heat until steam begins to billow, approximately 17 minutes. Turn off the heat and let the pot rest, steaming the contents inside for 20 minutes. At the 19 minute mark, add the goji berries and extra ginger for garnish. Cover the pot and rest for the final minute. Garnish with julienned scallion and a dash of sesame oil to finish. Mina Park of 99 Minja Park, who began her baking practice 99 with a pop-up event alongside Ha’s Dac Biet in 2021, churns out airy fruit cream cakes, mochi, jellies, and every kind of pastel confectionery you could think of. On the day we meet at her home in Bed-Stuy, she’s invited her friends Lyric and Ana for morning tea. She rolls out a rectangular sheet of rice cake that occupies the full length of her steel work surface as her friends burst out in raucous laughter from behind. “I always keep in mind whether the things I’m making are something my friends would enjoy,” she says. “To be honest, my family didn’t really celebrate the Lunar New Year. It was something I only started celebrating with friends later on.” Park also divulges to me that this occasion feels like a full circle moment. “Lyric was actually the first person I celebrated with.” It’s a sweet dream kind of home; I shuffle around, light on my feet, in floral-print house slippers. All around is the faint yellow haze of light, striking everything from the doily laced curtains of the kitchen serving hatch to the bedroom quilt. I snack on a salty piece of shortbread and sip on jasmine tea; Park delivers a black sesame and kinako-dressed roast sweet potato to Lyric and Ana before resuming her showpiece mochi. We all gather around as Park places the last slivers of strawberry onto her dessert. The feeling of seeing it come together is almost buoyant. In front of us is a cacao nib-eyed, strawberry-scaled snake: a tribute to this year’s leading animal—and for the record, the longest rice cake (move aside, garae tteok) I’ve ever seen. Teeth sinking with slow gratitude, the snake’s supple skin gives way to fluffy cream and perfectly tart fruit. Strawberry Snowball Mochi This snowball mochi plays on the ichigo daifuku, a Japanese confection typically filled with red bean paste and a whole strawberry. This version, which incorporates butter and milk into the rice cake skin, is particularly soft in texture and gentle in taste—all very much in keeping with 99’s feather-light cooking philosophy. Serves 12 Ingredients 140g glutinous rice flour 30g corn starch 60g sugar pinch of salt 240g milk pink food coloring (optional) 35g butter 375ml whipping cream 38g sugar 6 large strawberries, diced Directions To make the mochi batter, sift the glutinous rice flour, corn starch, sugar, and salt together in a medium bowl. Combine the dry ingredients with a whisk, then make a well in the center. Pour milk into the well and whisk gently, gradually combining the dry ingredients with the milk. Whisk until smooth. You may add a drop or two of food coloring if you wish (the color will appear more concentrated after steaming). Pass the batter through a sieve and into a shallow bowl or cake pan. Use a rubber spatula to pass the remaining lumps through the sieve. Cover the bowl or pan with plastic wrap, and set inside a steamer, steaming the mochi batter for 15 minutes, or until solidified and translucent. You may check its doneness by spooning the center. While the dough is still warm, add butter. Incorporate by pressing with a wooden spoon or rice paddle until combined (mostly or fully) and the dough has cooled enough to handle. Scrape the dough into a large plastic container or a silpat mat, then knead for around 5 minutes, or until smooth and stretchy. Wrap the mochi in plastic wrap and refrigerate for 30 minutes. To make the filling for the mochi, whip the cream with sugar until it reaches stiff peaks. Set aside in the refrigerator until ready to use. To assemble, dust your work surface with corn starch, and portion out 12 balls of mochi. Roll them out into flat discs, and dust again with corn starch. Lay the mochi skins over a small, 2-inch round bowl or tea cup. Spoon the whipped cream halfway up, add a small spoonful of diced strawberries, and top off with more cream. Pinch the ends of the mochi together, then flip over into a muffin liner. Repeat with the remaining skins. Cover the mochi snowballs with plastic wrap and refrigerate for an additional 2–3 hours before serving.
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I’ve recently discovered that I’m a little bit Danish when it comes to my approach to decorating. Whenever I have to buy a new lightbulb for a lamp in my home, I spend a remarkably long time checking out every different option, looking for the exact right warm tone that can provide me with a sense of calm and peace of mind. In the end, I always choose a bulb not based on strength or wattage, but instead by trusting my eyes and my intuition.
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Dry January? Sober-curious? Merely fine-tuning your hosting abilities? Spoiler alert: there’s never been a better time to give your at-home bar some non-alcoholic zhuzh. A rolling party on wheels, your bar cart is a canvas for some of your most cherished collectibles. Bottled-up memories like the spirits you discovered on your summer sojourn, designer Champagne poised for an impromptu toast, and those rare pièces de résistance you’re saving for life’s most-treasured occasions. The best news? For every one of those spirited libations, there’s now a non-alcoholic counterpart waiting in the wings. Moreover, if going dry is more than just a “new year, new me” kickstart, rest assured you’re on trend. Milan Martin, founder and CEO of The Free Spirits Company, a burgeoning small-batch purveyor of non-alcoholic spirits, observes that many experience an awakening during Dry January and find the non-alcoholic hype is, in fact, real. “It’s become less about ‘making it through the month’ and more about discovering just how good you can feel with a little less alcohol in your life,” Martin explains. “We see about 25% of our new customers for the year coming in just in the month of January.” Alcohol-free libations have reached a new peak, confirming that this is indeed how many people socialize now. Melanie Masarin, the visionary founder of Ghia, the non-alcoholic spritz of the It crowd, confirms, “This is a real cultural shift, not a fad! We’re seeing about 90% of our customers identify as drinkers seeking to moderate their consumption, further proving this isn’t just for sober people.” Martin echoes this sentiment, noting, “Our business, once met with furrowed brows and questions like, ‘What's the point?’ is now growing at triple digits, backed by the tailwinds of an ‘Adult Non-Alcoholic Beverage’ category that is on fire.” So, where to begin in elevating your non-alcoholic home bar, or stocking a Deco-inspired cart that Gatsby would have been proud to roll out at a West Egg soirée? Below, founders, experts, and bar directors offer their wisdom on how to curate a sophisticated lineup of non-alcoholic spirits, apéritifs, wines, beers, and mixers that are sure to impress and delight. Balance Martin says that whether you’re crafting a classic or bespoke concoction, “It’s all about balancing those big flavors on the palate: the sweets, the acids, the bitters, and the sours.” Erin Davey, the head of bars at Soho House, adds that non-alcoholic drinks come with their own superpower. “Because of the lack of booze, the flavor diversity in a lot of NA products is already more nuanced, so even doing something as simple as a Paloma is automatically elevated.” Garnishes and Bitters Elevate your drinks into Instagram-worthy masterpieces with one quintessential element: garnishes. Tibor Krascsenics, Group Bar Manager for La Petite Maison, notes, “citrus peels—like lemon, orange, or grapefruit—always add a zesty brightness, while edible flowers inject a touch of beauty and sophistication.” A visit to your local farmer’s market or grocery store will also unveil a trove of decorative options: think fresh mint, sprigs of rosemary, Bosc pear, ribboned fresh cucumber, or even candied ginger. Krascenics also notes the impact of aromatic sprays and bitters to enhance the sensory experience. Just a word of caution: most bottled bitters contain alcohol. A personal non-alcoholic favorite of mine is All The Bitter’s Aromatic Bitters. Boasting cinnamon, clove, and ginger, they are ideal for a refreshing “bitters and soda” or a tasty twist on the timeless Old Fashioned. Glassware Dressing up your drink in chic glassware instantly adds a high-end touch. For your sparkling libations and non-alcoholic Champagne, the versatile goblet of choice is none other than the coupe. Consider investing in a classic set of four from the doyenne of entertaining herself, Rebecca Gardner’s Houses & Parties, or opt for these Zaza glasses if you’re in the mood for iridescent glamour. For a bolder, statement-making option, Masarin has a penchant for her colorful Ghia collaboration with NYC-based glassware artist Sophie Lou Jacobson. “A stemless martini glass is the perfect vessel for mocktails,” she says, “because it blurs the codes of alcohol and non-alcoholic.” And when in doubt, you can never go wrong with vibrant spotted glasses from Murano, Italy. “I recently got this Murano set and I’ve been using it all season,” she adds. Wines and Champagnes Society de la Rassi Amy Racine, Beverage Director of JF Restaurants—which includes La Marchande, Casa Cruz, and North Fork Table & Inn—admires the mineral and lemon notes of Society de la Rassi’s non-alcoholic Sparkling Chardonnay. “It's made from 100% Chardonnay grapes sourced from Spain with fine bubbles. It’s the closest you can get to Champagne without the alcohol,” Racine explains. ISH Sparkling Rosé Non-Alcoholic Wine Award-winning ISH Sparkling Rosé is crafted from Pinot Noir and Merlot grapes, which undergo a gentle de-alcoholization process at low temperatures. The result? A vibrant sip that bursts with flavors of ripe strawberry, white rose, and stone fruit. It’s the non-alcoholic alternative to your favorite summer wine—just add oysters and a Ditch Plains sunset. Leitz Eins Zwei Zero Non-Alcoholic Sparkling Riesling Hailing from Rüdesheim in Germany’s famed Rheingau Riesling region, Leitz Eins Zwei has captured the attention of April Busch, wine director at seasonal Indian spot Passerine. “The brilliance of its German acidity and vibrant aroma makes it stand out,” Busch notes. “Riesling is a perfect grape for the gentle alcohol removal process, and Johannes Leitz has done an exceptional job by using high-quality raw materials. This isn’t just a non-alcoholic wine; it's a beautiful reflection of the craft and heritage of the Rheingau region.” Prima Pavé Wael Deek, beverage director and managing director at Osteria 57 and Alice touts the Italian brand Prima Pavé, particularly the non-alcoholic gem, the Blanc de Blanc. This prosecco alternative crafted from a blend of Pinot Grigio, Sauvignon Blanc, and Gewürztraminer grapes features an exuberant flavor—white peach, honeydew, and elderflower. “Best served chilled,” Deek says. “It beautifully mimics the bubbles and flavors of actual prosecco. For a richer experience, mix it with The Pathfinder, a non-alcoholic Amaro.” Unified Ferments What if a wine also had notes of a jasmine-infused kombucha? Gelo Honrade of OASES, loves to serve Unified Ferments’ Jasmine Green Tea. “It has subtle floral notes, a hint of fruit, and refreshing effervescence, making it perfect for sipping on its own or pairing with lighter fare,” Honrade says. “It’s a game-changer for anyone looking to explore non-alcoholic wines and it's served at some of the top restaurants in the world.” Non1 Wine Alternative Salted Raspberry & Chamomile Racine is a fan of Non1, noting, “This is more of a fusion rather than a traditional wine but it does have layers of complexity. My favorite is the Rosé made with raspberry and chamomile but the red and white are also excellent.” Spirits Free Spirits The Spirit of Gin Akin to a traditional Plymouth Gin, The Spirit of Gin dazzles with bright citrus notes, fresh thyme, and resiny juniper. Pair with tonic for a country club classic: the non-alcoholic G&T. Monday Zero Alcohol Whiskey Non-alcoholic enthusiasts can’t get enough of Monday’s line of zero-alcohol spirits—particularly their innovative take on whiskey. With notes of butterscotch, molasses, caramel, and orange it delivers an authentic whiskey flavor that’s perfect for mixing with cola, ginger beer, or crafting a zero-proof Manhattan. Almave Non-Alcoholic Tequila Deek loves Almave, for its authentic agave flavor. “Made from real agave, it captures the essence of tequila without the buzz, and tastes like a blissful Mexican vacation,” he says. “I recommend pairing it with other tropical flavors like pineapple or lime.” Seedlip Garden 108 Davey can’t get enough of the herbaceous notes of peas, rosemary, and lime in this trailblazing non-alcoholic spirit, inspired by the English countryside. “It’s one of the OG non-alc spirits, and as a savory girl at heart, I love how the vegetal notes of Seedlip Garden. They express themselves so nicely in a cocktail,” she notes. Ritual Zero Proof Rum Alternative Channel your inner Hemingway by sipping a non-alcoholic daiquiri made with Ritual’s rum alternative. The warm vanilla flavor tastes strikingly similar to a classic dark rum, with hints of ripe banana, bitter orange, tupelo honey, and spicy ginger. Best Regards Non-Alcoholic Tequila For those that crave a sweet heat, Honrade swears by Best Regards. “It nails that agave taste—smooth, a touch sweet, with just the right amount of heat. Use it in any tequila cocktail and your guests won't even know the difference.” Apéritifs Ghia Original Aperitif The Aperitif that took the non-alcoholic market by storm. Vibrant and a touch bitter, Ghia’s Original Aperitif combines flavors like lemon balm, Japanese yuzu, and rosemary, making it the ideal base for a spritz with sparkling water, kombucha, or non-alcoholic sparkling wine. Lyre’s Aperitif Rosso A sweet twist on non-alcoholic Vermouth, Lyre’s Aperitif Rosso opens with bright notes of blood orange, vanilla, caramel, and whispers of dried fruit. Add tonic water, and you have a refreshing Americano. De Soi Très Rosé De Soi’s raspberry and rooibos pink spritz is the epitome of aperitivo hour, whether you opt for the bottle or the can. Très Rosé strikes a balance that appeals to diverse palates—sweet, tart, and enlivened by adaptogens like reishi mushroom and lion’s mane, which may just give you a boost inside and out. The Phoney Negroni A crowd favorite and award-winner, The Phoney Negroni from St. Agrestis has rightfully earned its place among many experts’ go-tos, including Davey. “It blew me away the first time I tasted it. They really nailed the flavor profile in a way no one had been able to before. Occasionally, I'll mix it with non-alcoholic sparkling wine to make a spritz-style drink.” Jardins Fleuris This one tastes like a floral spring day in France. Masarin always picks up Jardins Fleuris, a low-sugar aperitif, when she’s in Paris. Produced in Touraine, France it tastes of elderflower, bergamot, and a hint of ginger, pairing beautifully with tonic or soda water for a lively spritz. Mionetto Aperitivo Alcohol Free Mionetto perfected their Italian Aperitivo recipe made of Italian oranges and grapefruit extracts complemented by herbal and spicy wormwood, licorice, and peppermint after two years of testing. As a self-proclaimed spritz devotee, I find myself mixing it up from Friday to Sunday evenings with non-alcoholic prosecco or sparkling water, closing my eyes, and transporting myself to the sun-drenched terraces of Hotel Il Pellicano. Mixers Fever Tree Sparkling Lime & Yuzu Racine can’t get enough of this zesty soda by Fever Tree, a British line renowned for its high-quality mixers. Crafted with Tahiti limes from Mexico and Japanese yuzu, it’s not only a refreshing standalone option but also a stellar mixer for non-alcoholic spirits. Cold Brew Hibiscus Tea Vibrant and crimson-hued, this tea is packed with vitamin C and antioxidants, offering a fruity tartness that shines as a mixer in everything from hibiscus mules to your own sparkling concoctions. Masarin always keeps a batch chilled in her fridge for easy access. Fresh Victor Mixers California-based Fresh Victor has made its name with inventive flavor combinations of cold-pressed mixers made from fresh ingredients. Unique blends like Cactus Pear & Pomegranate and Three Citrus & Mint Leaf pair beautifully with sparkling waters, non-alcoholic spirits, or on their own. Cipriani Virgin Bellini Mix this non-alcoholic Bellini, made from fresh peach purée and mineral water with non-alcoholic sparkling white wine, and you’ll have yourself a Cipriani classic in the comfort of your home. Soda Press Co Classic Indian Tonic Syrup Extracted from Cinchona Bark sourced from the Fever Tree, this bittersweet syrup plays nicely with sparkling water and bold mixed drinks. Mario Castro, bar director at Passerine, says that this Indian Tonic Syrup, “complements bold, spiced flavors with a crisp, refreshing balance, enhancing the aromatic complexity while maintaining a clean finish."
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I’ve only been sitting with Baz Luhrmann for five minutes when he gets the idea for a performance. The script? A monologue, written by him, about the mysterious fictional haunt of a man named Monsieur. The stage? His new East Village bar, still under construction, named—you guessed it—Monsieur. The actor? Jon Neidich, CEO of Golden Age Hospitality and his business partner. And action! “Tucked inside the medieval lair of its namesake, this bar once belonged to a part-time poet and full-time enfant terrible who was a fixture of the East Village party scene back in the late ’60s and early ’70s, known only as Monsieur,” Neidich begins slowly. “He was a fabulous trickster, a man who made fiction feel more truthful than fact, and always looked like he just stepped out of his own self-portrait, accompanied by his beloved pet chimp and co-conspirator, Thibault.” Then, he picks up the pace. “Their soireés were the stuff of legend, a place where no one belonged, where you could rub shoulders with the beautiful, the damned, and the doomed. As the two moved through the scenes like a pair of tragic jesters, delighting the wide-eyed and annoying the cynics. Even now, you can almost hear their laughter, faith, but insistent, like a record stuck on the best part of the song.” Anyone who has seen The Great Gatsby or Moulin Rouge knows that Luhrmann specializes in theatrical, maximalist storytelling. What they might not know is that it applies to endeavors far beyond movies… like the very bar I’m in right now, which is adorned with tapestries, stained glass, and candelabras. (And a whole lot of other curiosities: think a Napoleon bust with a Chanel brooch that says “peace not war,” a Soviet beret, and a suit of armor decked out in costume jewelry.) Luhrmann isn’t a stranger to the hospitality world—in 2015, he and his Academy Award-winning production designer wife Catherine Martin worked on the Faena Hotel in Miami Beach—yet it’s the first project he’s embarked on in a while. The catalyst? His 60th birthday last year, hosted by Anna Wintour at The Nines. There, he reconnected with Neidich, who Luhrmann first met several years ago when he was the director of André Balazs’s Boom Boom Room. Since then, Neidich has built himself a successful restaurant group that includes The Nines, Le Dive, Elvis, and Deux Chats. “As time went on, he just ended up being at all the places that I wound up being in,” says Luhrmann. “Then eventually, he was creating the places I wanted to be at.” After several conversations—and a few hearts-to-hearts—the two decided to open their own space with an interior by Martin. They quickly settled on the East Village, Luhrmann’s favorite New York neighborhood. As a kid growing up in rural Australia in the 1970s, he used to fantasize about its gritty arts scene and the characters that orbited it: Robert Mapplethorpe, Jenny Holzer, Joni Mitchell. “I've never lost a feeling for the romance of the East Village, the creativity that exuded from here, and what it brings to New York City,” he says. When touring the space—formerly gay club The Boiler Room—Luhrmann spied a stained glass window. It was a lightbulb moment. He and Martin were in the throes of visual research for their upcoming film, Joan of Arc, visiting castles in Cologne and studying suits of armor. What if the bar took the form of a gothic medieval lair meets rock-and-roll club? And so, the fictional namesake proprietor of Monsieur was born: a man of the Middle Ages, who, like Oscar Wilde’s Dorian Gray, mysteriously never ages as he moves through the centuries adopting various personas until he becomes a nightlife impresario. “This was given to Monsieur when he first started out in a foreign country to remind him that he was a bellhop,” Luhrmann says, pointing at a bellhop figurine. “Even though he tells people vaguely that he’s from royalty, he knows that he was a bellhop.” Next, Martin got to work to distill that sprawling vision into a series of rooms. She sourced Jacobean revival chairs from Chairish and 1stDibs. She found modern-day tapestry makers. She even discovered a sculptor named Cardboard Dad on Instagram and commissioned him to make a cardboard suit of armor, which she then put in an aquarium case. (“It was going to be a real aquarium with armor and jellyfish,” says Luhrmann, who believes Monsieur also had a previous stint as a pirate. Martin gently pointed out the impracticality and suggested this as an alternative—“I love it darling, brilliant, but absolutely impossible to do,” Luhrmann says she told him.) She crafted cabinets of curiosity and commissioned an artist to make a stained glass window where the aforementioned pet chimp Thibault reads The Master and Margarita by Mikhail Bulgakov. Meanwhile, Neidich collected photographs by New York nightlife legend Dustin Pittman to hang on the walls. Then he developed the menu. It includes shrimp cocktail, jamon iberico, grilled cheese, and (fittingly) croquettes monsieur with osetra caviar. Downtown New York, once an egalitarian nightlife scene where cool mattered more than cash, has lost some of its soul lately: private member’s clubs are a dime a dozen, with more expected on the horizon. Luhrmann, Martin, and Neidich hope to bring a little bit of that renegade spirit back. “We’ve always wanted to be around the boho, around the vanguard—we’re not naturally inclined towards hanging out with the establishment,” Luhrmann says of him and Martin. “We have a phrase: Grow old disgracefully.”
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The Fendi sisters—one of Italy’s most famous fashion families—share a special love for Rome. Though different in character and taste, each has, in her way, a distinctly “Roman” house—luxurious, colorful, full of brio. Here, a look at the homes of three of the sisters, all women of high style. Carla: Italian Deco Carla Fendi was seventeen when she joined the family business, working with her mother, who founded the firm in 1925, and with her elder sisters, Paola, Anna, and Franca. In charge of public relations, Carla coordinates departments in the company that now spans leathers, clothing, fur. As she does most of her work on the telephone, she likes to spend her mornings working in her efficiently organized home office. Her living spaces reflect her love for discipline and order. Carla and her husband, Candido Speroni, live in a house designed by Marcello Piacentini, the renowned architect. Built in 1937 for a tycoon who made his fortune building roads for Mussolini, it is on the same piece of land as the eighteenth-century house belonging to Carla’s younger sister, Alda. Carla’s decorator was Cesare Rovatti, a former design assistant to the late filmmaker Luchino Visconti. Rovatti has designed interiors for all the Fendi sisters; for Carla, he created a ’thirties atmosphere. She and her husband collect Roman paintings of the 1930s, which harmonize with their house. Alda: The Lavishly Romantic On first entering Alda Fendi’s house, visitors might think they have wandered onto the set of Visconti’s film The Leopard. The eighteenth-century Villa Cidonio, once a cardinal’s residence with a tiny chapel, is filled with ornately detailed furnishings in lush, superabundantly decorated rooms. Alda—along with her eldest sister, Paola—is the fur specialist of the family. Alda’s husband, Dr. Ignazio Caruso, an orthopedist, is the only Fendi spouse who is not involved in the family business. After acquiring the villa in 1975, Alda challenged her decorator, Cesare Rovatti, to provide the place with an evocative sense of the past and an all-out romantic atmosphere. He preserved the noble proportions of the rooms, their marble-framed doors and antique frescoes, using them as points of departure for his rousingly baroque imagination. With Alda’s zealous encouragement, Rovatti stuffed the rooms with silk damask, brocades, richly embroidered tapestries, Aubusson carpets, and immense sofas of his own design. The result is an extravagant succession of rooms, each redolent with the sensation of vivid splendor. Anna: The Classically Roman Anna, the second sister, is considered by the family to be the most artistic and creative of the Fendis. Her specialties are ready-to-wear and leather accessories. When she and her late husband found their house years ago, they knew it would tie them down financially for years; but Anna loved the house so much that she would have been willing to sleep on a cot in order to have it. Friends asked how she would be able to afford to furnish it. She replied that she was buying “old” furniture—by which she meant antiques at affordable prices. Her house, Anna says, is full of mistakes; but that’s how she wanted it to be: comfortable and lived-in. Today, she lives surrounded by antiques, souvenirs acquired on many trips, and family photographs. Resistant to change, she will not consider removing a single object from any of her rooms.
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One could spend a lifetime dining in New York City’s thousands upon thousands of restaurants and still just be getting started. It’s a destination where eating is counted among the top things to do and where a slice of pizza can be as equally revered as a Michelin-starred tasting menu. But if your culinary pursuits tend to focus mostly around date night, take note of the most romantic restaurants in NYC outlined below. While a discerning wine list and note-perfect dishes are always key when selecting a restaurant for an intimate dinner, the ambience is also paramount. Dim lighting, moody music, elegant decor, and an element of spontaneity are the prevailing requisites for a romantic table for two—and the 28 destinations ahead (both established and newly opened) deliver that in spades. Continue scrolling to discover where you should snap up a reservation for your next evening out. Raoul’s One of those rare New York City institutions that remains unchanged despite operating throughout several decades, Raoul’s is a French bistro that’s been a SoHo staple since 1975. Menu favorites include the steak au poivre and oysters, but the real quest is to secure their elusive and much-beloved burger, of which only about a dozen are served each weekday and only at the bar. It’s impressive, it’s delicious, and it’s definitely one of the most romantic spots for dinner in the city. Al Di La Trattoria Nestled on a peaceful corner in Park Slope, Al Di La Trattoria has been serving up handcrafted, simple Italian cuisine since the 1990s. It’s a classic mom-and-pop operation run by a husband and wife duo and is under the helm of chef Anna Klinger. Expect comforting dishes like large pasta loops with heritage pork shoulder ragu and wines ranging from acidic Etna Bianco to complex Nebbiolo. The space is small and snug but full of heart and the epitome of a perfect neighborhood restaurant. Claud This East Village basement restaurant from Joshua Pinsky and Chase Sinzer is the perfect destination for romance-fueled plate sharing. Begin with the red shrimp delivered in a sumptuous bed of oil and garlic, followed by the mushroom mille-feuille, topped off by the pork chop with smoked onion jus. Might as well order the devil’s food cake for two while you’re at it. Wayward Fare Chef Akhtar Nawab interprets the Mediterranean palate through a traveler’s lens with his new opening in Prospect Heights. The space is intimate, interiors transportive—warm earthy hues, a wood-fired oven at the rear, and natural textures all cement the wanderlust tone. At Wayward Fare, you and your date can savor seasonal (and flavorful!) highlights, like oven-roasted oysters with cherry pepper and parmesan washed down with a glass of zippy vermentino. The River Cafe The eye-popping view from The River Café has been among the most coveted vantage points since its opening in 1977. Nestled beneath the Brooklyn Bridge and positioned right on the water, diners can gaze upon the Manhattan skyline while enjoying a Michelin-starred meal. What’s more romantic than that? Theodora Bask in the warm glow of Theodora’s dimly-lit interiors and blazing wood-fire oven for your next date night. This newish Fort Greene spot (sister restaurant to neighborhood favorite, Miss Ada) features a Mediterranean menu of dry-aged seafood by chef and owner Tomer Blechman. The well-curated interiors were designed by Home Studios and the beverage list offers natural wines, a robust mezcal program, plus cocktails that lean on seasonal ingredients. Il Buco No stranger to romantic restaurant lists, this NYC institution is where you go when you want a romantic Italian meal. Nay, a romantic Italian experience. It sits on a quiet, cobblestone street in NoHo and lures in diners with its exposed brick, flickering candlelight, and antique decor. (Fun fact: Il Buco originally opened as a rustic antique store in 1994.) Minetta Tavern In its early days, Minetta Tavern was frequented by the likes of Dylan Thomas and Ernest Hemingway. Nowadays, it’s owned by restaurateur Keith McNally and still attracts similarly magnetic personalities with its red leather banquettes and old-school sensibilities. Cozy up in a booth and order the black-label burger with frites and a martini. bōm Shimmy up to the intimate chef’s counter at this Michelin-starred immersive Korean dining experience in Flatiron. The ambiance is sleek and sultry, with design by AvroKO, who referenced traditional Korean architecture and royal courts through their use of wooden wall paneling, deep plum hues, and a lavish marble countertop. The menu begins with small bites (mostly seafood and vegetables) then progresses into multiple omakase-style courses offering various meats. Le Bernardin It’s impossible to touch on fine dining in New York City without referencing Le Bernardin. For almost 40 years, Eric Ripert’s coveted cuisine has captured the hearts of locals and tourists alike, serving up unparalleled seafood in an inviting dining room rounded out by soft lighting and gentle music. The Waverly Inn The vibes are strong at this iconic West Village townhouse on the corner of Bank and Waverly. Enjoy a pre-dinner drink in the pub by the fireplace (a rarity in NYC) then unwind in the garden with a decadent meal of grilled oysters and roasted chicken. The building dates back to the late 1800s and was originally a tavern, giving the entire experience a romantic nostalgic feel. Grand Central Oyster Bar If nostalgia is your aphrodisiac, book a table at this legendary New York restaurant, opened in 1913. Better yet: grab a couple of stools at the bar for a round of oysters and a bottle of Chablis. It’s the kind of fuss-free place that after over a century still feels in-the-know, and can always be followed up with a romantic stroll beneath that gorgeous Grand Central Terminal ceiling mural. Frenchette Winner of the James Beard Awards’ Best New Restaurant title in 2019, this Tribeca brasserie oozes sleekness with its burgundy leather banquettes and marble floors. The food is top-notch and the natural wine list is curated by industry legend, Jorge Riera. Booking a table (or bar seat) here will always be the right choice. La Compagnie Imbue your date night with French flair at La Compagnie Flatiron, the latest opening under Experimental Group (also behind Compagnie des Vins Surnaturels in SoHo and the original La Compagnie Saint Germain in Paris). Choose from hundreds of bottles from small producers complemented by a menu of grilled meats, sustainable seafood, and regional veggies. Designer Dorothée Meilichzon is behind the elegant interiors, which are anchored by New York brickwork and original parquet flooring. Tartine Spacious? No. Soulful and snug? Entirely. This restaurant sits on one of the best corners in the West Village and is known for its reliably tasty dishes and neighborhood feel. While the brunch tends to draw a crowd, make your way here for a romantic dinner and order the sautéed chicken with lemon, garlic, shallots, and sage. Forsythia The forsythia flower is traditionally the first to bloom come spring, referencing this Lower East Side restaurant’s spirit of renewal. Choose from the six-seat bar or cozy dining room, and from a selection of classic handmade Roman pastas and Italian amari. Even better: Book one of their pasta classes for an immersive take on date night. Saraghina Caffe Inspired by the Viennese-style cafes of fin-de-siècle Milan, Edoardo Mantelli transplanted this convivial feel to his Fort Greene restaurant where guests can feast upon squid ink tagliolini while sipping on orange Trebbiano or a Milanese aperitivo. Dark wood paneling and soaring ceilings frame atmospheric details like a mid-century modern chandelier and black-and-white tiled floors, creating the perfect atmosphere for date night. Le Pavillon A lush respite from the city streets, Daniel Boulud’s Michelin-starred restaurant is recognizable for its soaring ceiling and greenery woven throughout the dining room, including magnificent 20-foot olive trees. The menu focuses on seafood and vegetable-centric cuisine, with an extensive rotating by-the-glass list that matches the seasonal menu. Penny If sharing dishes is your love language, head straight for two stools at just-opened, Penny. This walk-in raw bar is from the team behind Claud and the seating is exclusively at the counter, creating a casual, cozy vibe. Don’t sleep on the stuffed squid or ice cream sandwich, and be sure to order from the expertly-curated wine list (psst: the Corpinnat is a winner). Tolo Right where Chinatown meets the Lower East Side sits this 36-seat restaurant by chef Ron Yan, with wines curated by Parcelle. Interiors set the tone for a tasty meal of sweet & sour crispy fish and duck confit spring rolls, with custom banquette seating underneath distressed mirrors and distinctive rattan furniture by Chinese-American designer Danny Ho Fong. Keep an eye out for other unique design moments, including antique Chinese cabinets and a vintage Borsani bar in the entryway. I Sodi Any one of chef Rita Sodi’s restaurants would qualify as a worthy pick for date night, but it’s the garden at I Sodi’s new (and more spacious) location on Bleecker and Grove that feels especially romantic. Nibble on polenta e stracchino and house-made whole wheat pasta with oxtail and porcini for your next night out in the village. Le Crocodile It’s easy to fall in love with Le Crocodile—this Williamsburg brasserie by Chef Partner Aidan O’Neal sits within a 19th-century factory building and oozes charm with its floor-to-ceiling arched windows, brick walls, and design touches like rounded booths and elegant lighting fixtures. Top all of that off with a consistently strong menu and cocktail list (steak frites are a must) and its status as a go-to date spot is quickly cemented. The Golden Swan Tucked away inside a historic two-story townhouse, this intimate restaurant from Chef Doug Brixton and restaurateur Matthew Abramcyk feels like quintessential New York. Enjoy French and Mediterranean flavors from either the ground floor window-wrapped bar (The Wallace Room) or upstairs in the main dining room. La Mercerie With design by the renowned studio Roman and Williams, it’s no wonder this textural space makes for a romantic meal. Grab a table in one of the plush banquettes positioned beside striking floral arrangements and with exquisite table settings, which you can purchase for your loved one from the store once you’ve finished your meal. Mitsuru Where do you go when you want a candlelit sushi dinner paired with sensational wines? Half a block from Washington Square Park to Mitsuru, that’s where. At this new gem—a collaboration between Sushi Yasuda veteran Mitsuru Tamura and restaurateur Grant Reynolds—diners can choose between the eight-person omakase counter (crafted from fallen trees salvaged at a maple syrup farm) or at one of the 30 other seats throughout the intimate, ultra-gorgeous space. Keens Steakhouse Saunter back in time to the late 19th century at one of New York City’s most legendary restaurants still in operation. At Keens, you and your date can savor a mutton chop and martini surrounded by wood-paneled walls and hundreds of historic artifacts (including their extensive collection of churchwarden pipes, the largest in the world). Le Rock Riad Nasr and Lee Hanson worked together at Daniel, Balthazar, Pastis, and Minetta Tavern before opening highly-acclaimed Frenchette in 2018—and now, with Le Rock, the two (who have known each other for several decades now) are reinterpreting classic French dishes like leeks vinaigrette, escargot, and bison au poivre. The restaurant sits within the historic former Brasserie Ruhlmann space at Rockefeller Plaza, a thoroughly romantic space with its soaring ceilings and Art Deco details. El Quijote If historic spaces are your love language, this restaurant within the iconic Hotel Chelsea ought to whet your appetite. During the ‘60s, stars like Patti Smith, Janis Joplin, and Jimi Hendrix were frequent patrons, which lends the bones of this space an effortless sense of cool. It underwent renovations in recent years, but thankfully retains its old-world charm (particularly with the room-length windmill mural and crimson red upholstery).
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You may not know the term, but you’ve seen the rooms all over Instagram and in Architectural Digest: muted and sparse, yet somehow soft; filled with straight-lined furniture and tactile materials. Somewhere (usually atop a wooden table) is an earthy vase filled with branches or other assorted greenery. Everything is orderly, but in a way that feels serene rather than strict. You know it’s vaguely Scandinavian, but not solely of the Western world—yet it’s not entirely Eastern either. Instead, it’s an aesthetic amalgam of both, known as “Japandi.” “Japandi,” a portmanteau of “Japanese” and “Scandi” (informal slang for “Scandinavian”), is currently an au courant interior design style: according to Google Trends, it’s experiencing a record high search volume in the U.S that continues to climb. What’s the exact definition? Most agree it’s a merging of two historic “less-is-more” cultures. “It’s a natural hybrid between two cultures that privilege minimalism and tranquility,” explains the acclaimed interiors stylist Colin King, an avid practitioner of Japandi. “It celebrates everyday beauty and a connection with nature and shares a simplified aesthetic: geometric shapes, sophisticated colors, and an appreciation of materials.” “I see Japandi as two very distinct minimalist styles that are married harmoniously,” AD100 designer Brigette Romanek adds. Japandi’s central characteristics, according to interior designer Jeremiah Brent, are the following: “craftsmanship, texture, balance, and serenity.” Think natural woods, earthy materials, neutral color palettes, as well as uncluttered spaces accented with functional objects like vases and mugs over decorative ones. Natural light, too, is prioritized, often employed in an artistic, almost Vermeer-like way. “Furnishings and objects are kept to a minimum,” King says. “A certain thing was made for a certain job, there is a strong sense of appropriateness, of order, and of place. Japandi designs come from a close relationship with nature and were decided by the combining of materials, techniques, and usage.” A Japandi room looks, and feels, honest. Some notable Japandi spaces? The Aman in New York City, L/Uniform’s store in Saint Germain, as well as Roman and Williams’s RW Guild and Gallery, which specializes in showcasing products from Japanese and Scandinavian artisans. According to Japandi Living by Laila Rietbergen, published by Lanoo, the style’s origins trace back to the 1860s. A Danish naval lieutenant, William Carstensen, sailed to Tokyo (then called Edo) to explore the country, whose borders had opened just 10 years earlier. He developed an obsession with their culture. When he returned to Denmark, he published a book of his findings titled Japan’s Capital and the Japanese. It piqued the interest of Copenhagen’s creative crowd: “Danish designers traveled to this new, intriguing world and discovered that the Japanese concept ‘wabi-sabi’ celebrated the same principles as the Danish concept ‘hygge’: an appreciation of minimalism, natural materials, and simplicity,” Rietbergen, who also runs the Instagram account @japandi_design, writes. “From that time, Nordic designs started to become influenced by the aesthetic.”Eastern influence on Western design is far from a new phenomenon: Japonisme, the French interpretation of Japanese style, began in the 18th century and continued through the modernist movement in the 1960s. Chinoiserie, or the adaptation of Chinese motifs in Western interiors, swept through England in the 18th century and is still practiced by companies like de Gournay. Likewise, Japandi is a Western invention: “The trend originated outside of Japan,” Mihoko Iida, author of Japanese Interiors, says. “From a Japanese perspective, we tend to look at the Japandi trend as basically a Scandinavian trend, because we’re all living in a Japanese home to begin with.” Yet while Japonisme and chinoiserie were France and England’s interpretation of a visual style very different than their own, the design philosophy and cultural interests of Japan and Scandinavia have always been somewhat symbiotic. “Despite being separated by geography and history, the longstanding and intangible appeal of art between both cultures continues to thrive,” says King. “Nordic design was reinforced by Japanese art aesthetics. The innate love of nature in Nordic countries found support in all of Japanese art, making it possible for the two cultures to easily blend with one another.”In fact, argues Rietbergen, they can even make each other stronger: “When you think about minimalistic living, you are most likely to think of Scandinavian or Japanese interior design. Where they differ, they complement each other. Where Japanese interiors are sleek, Scandinavian ones are rustic. The rich, earthy colors of Japanese design help to keep the monochrome palette of Scandinavian homes from feeling austere. You might say it was only a matter of time before they mixed into the new aesthetic known as Japandi.” So why is it resonating now? King believes that its earthy, functional energy has renewed relevance at a time when technology surrounds and often overwhelms us. “The directness and simplicity of such everyday solutions often amaze us today,” he says. Romanek agrees: “The principles behind Japandi represent a sense of calmness and ease, which all of us can relate to and need in our lives,” she says. Fittingly, according to Google, Japandi began to see a spike in interest in 2020—just as a pandemic made us value nature, our interiors, and a sense of peace just that much more. Brent also points out that, unlike many interior styles, Japandi won’t date as quickly, given its roots stretch back centuries. “I think homeowners today are really craving interiors that will stand the test of time,” he says. “Japandi goes beyond what’s trending and is a lesson in investing in timeless, quality designs you’ll have for years to come. It’s the practice of curating a home rooted in beauty and function.” So go ahead—invest in a Noguchi lamp, a sleek wooden table, earthy vases and some wabi-sabi pottery. It’s a style that’s here to stay.
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Come December, hearty yet healthy winter meals aren’t just a craving but a must—a way to warm both your mind and body as the temperatures get colder and colder. (“One cannot think well, love well, sleep well, if one has not dined well,” Virginia Woolf famously wrote in A Room of One’s Own.) At the beloved English country hotel The Newt in Somerset, the dish that checks all the boxes is their Brussels Sprout Risotto, which flies off the menu at the Garden Café. According to head chef Frank Bailey, it’s also the perfect meal to make post-Christmas, as it can use any leftover Brussels sprouts. Bailey has some tips for that too: “For the big day I like to sauté mine, rather than boiling, with streaky bacon and cooked chestnuts,” he says. Below, find a recipe for The Newt’s Brussels Sprout Risotto. Brussels Sprout Risotto Serves 4 Ingredients: 480g / 2 cups cooked pearled barley or spelt, cooked in a large pan of rapidly boiling water for 8-10 minutes 100g / ½ cup salted butter 200g / 1 cup crème fraiche 120g / 1 cup grated cheese—any hard cheese works, Westcombe cheddar, Old Winchester, etc 100g /1 cup sprout puree (made by blitzing together cooked sprouts with a handful of fresh spinach, for color, and a splash of water) Leftover Christmas sprouts The zest of a lemon, plus the juice Salt to taste Method: Heat together the cooked grains, butter, and a couple of tablespoons of water in a large pan over a medium heat. Dollop in the crème fraiche, followed by the grated cheddar, stir together and cook out until silky. Add in the sprout purée and continue to cook, stirring together until hot and vibrant green. At this point, I like to add half of my leftover sprouts. Heat the remaining sprouts in a scorching oven, or under the grill, for a couple of minutes, until sizzling and crisp around the edges. Season the risotto with lemon juice and salt, divide between four bowls, scatter over the reserved sprouts, scatter with lemon zest, and serve.
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When we think about Vietnamese dishes, complex flavors and contrasting textures come to mind. Take, for example, pho, a noodle soup usually consisting of either beef or chicken broth that is simmered for hours before being served piping hot with a heaping plate of crunchy leafy greens and various aromatic herbs. Then there’s banh mi, which literally translates to bread, but is most frequently used to refer to sandwiches traditionally assembled with a variety of pork products and pickled vegetables, then stuffed into a toasted baguette. And we certainly can’t leave out fish sauce (nuoc mam or nuoc cham), a fundamental ingredient that is pungent yet delicious. Influenced by its French colonial past (as seen in banh mi) and its neighbors in China, Laos, Cambodia, and Thailand, Vietnamese cuisine is an amalgamation of the exciting eats offered in these countries while still maintaining its own identity. While pho and banh mi are easily identifiable as Vietnamese, there’s so much more to the fare than these two quintessential items. To help you navigate the myriad of options out there, below are 45 Vietnamese dishes to try next time you make your way to a Vietnamese restaurant or head to Vietnam on vacation. Banh xeo Often referred to as a Vietnamese crepe, banh xeo are made from a rice flour batter that has been mixed with turmeric powder (hence the bright yellow hue) and are often stuffed with bean sprouts, pork, and shrimp. Wrap it in a large piece of lettuce, and some herbs, and dip it into some fish sauce before taking a bite into this crunchy, savory delight. Banh khot Banh khot is like the little sister to banh xeo. Using the same type of batter, these semicircular morsels are smaller and denser than its flat counterpart. Shrimp and scallions are common toppings, but you’ll also find other proteins like minced pork, quail egg, and mung bean. They’re cooked in a specially molded cast iron pan until crisp on the outside and a little gooey on the inside (like Thai kanom krok). Just like banh xeo, wrap one of the small discs with lettuce before dipping into fish sauce or enjoy as is. Bun rieu There are a few variations of this noodle soup dish, but the foundation of it is a crab and tomato broth. The crustaceans produce a piquant aroma while the red vegetable adds a layer of acidity and hint of sourness to the soup. Vermicelli is often the noodle of choice and toppings can include meatballs, pork knuckles, fried tofu, fish, snails, and blood cubes. Goi cuon We all know the fried spring roll (cha gio), but its “fresh” counterpart is a much lighter and healthier appetizer alternative. Slices of pork, shrimp, lettuce, mint, and vermicelli noodles are neatly wrapped up in a translucent rice paper before being dunked into a hoisin-peanut dip. Thit kho to For this addictive caramelized dish, chunks of pork belly are slowly braised in sugar and fish sauce until fork-tender. Served in a clay pot, it’s best scarfed up with some rice and boiled vegetables dipped into the sauce. For those who aren’t a fan of the fatty meat and prefer seafood, try ca kho to (usually made with catfish) instead. Bun bo Hue Sometimes just referred to as bun bo, the “Hue” denotes its origin city. The hearty beef broth is prepared with plenty of lemongrass and then seasoned with shrimp paste, sugar, and chili oil. A round, slippery rice noodle with a bit of chewiness to it is used for the dish, which is then topped off with a variety of meats and served with lime and herbs. The result is a nice balance of spicy, sour, sweet, and salty, all in one bowl. Rau muong xao toi Morning glory, also known as water spinach, is a common vegetable found in Vietnam as the country’s tropical climate creates ideal conditions for its growth. The best way to have it is stir-fried with copious amounts of garlic (and maybe a hint of fish sauce and sugar)—keeping it simple sometimes leads to outstanding results. Cao lau This Hoi An noodle specialty is a must when visiting the ancient town. It’s said that the water used to make the chewy rice noodle comes from the archaic Ba Le well and that its brown color comes from a lye solution made from the ash of a specific type of tree found on the Cham Islands just off the coast. Whether or not this is true doesn’t matter once you’ve sampled this regional dish. Topped with sliced pork, crunchy rice crackers, spices, and a handful of fresh herbs and lettuce with just a sprinkling of broth at the bottom of the bowl, it’s an incredible medley of flavors and textures. Banh cuon These delicate rice noodle rolls may look familiar if you’ve had cheung fun at a dim sum restaurant before. When it comes to banh cuon, these parcels are filled with minced pork and wood ear mushroom, then topped with a smattering of fried shallots and dipped into fish sauce. Make sure to eat them while they’re hot and soft. Bo luc lac Also known as shaking beef to describe the tossing of the meat in a wok, cubes of beef are sautéed with garlic, onions, black pepper, and soy sauce. Served with a salad of lettuce, tomatoes, and cucumber, it’s a simple but delicious entrée. Bun thit nuong Grilled marinated pork dressed with scallions in oil and crushed peanuts set on top of a bed of vermicelli noodles with a handful of herbs, pickled daikon, and carrots sounds deceivingly ordinary, but is actually an all-star dish. Add some fried spring rolls, drizzle some fish sauce over the entire bowl, mix everything up, and you’ll be good to go. Bun cha Hailing from Hanoi, bun cha is one of the most popular dishes in the capital. Small patties of seasoned pork and slices of marinated pork belly are grilled over charcoal before they’re submerged in a bowl of nuoc cham–based sauce. A basket of herbs, plate of vermicelli noodles, and a side of cha gio accompany the meat, all of which are meant to be combined and eaten together. Goi xoai If you’re craving something fresh and light, then this vibrant salad is just what you’re looking for. Julienned carrots, onions, and unripe mango are mixed with herbs like mint and basil before being marinated in a nuoc cham and lime–based sauce. The salad is then topped with either boiled shrimp or dried beef and decorated with a generous helping of fried shallots and roasted peanuts to add some crunch and depth to the plate. Canh chua This refreshing sweet and sour soup consists of a tamarind broth and is typically made with fish, pineapple, tomatoes, and vegetables like okra and elephant ear. It’s somewhat evocative of tom yum, but without the lime and lemongrass. Thit luoc tom chua Boiled pork belly, a heap of herbs and vegetables, and sour shrimp sauce (or fermented shrimp paste) are the makings of this Vietnamese staple. Ask for some vermicelli noodles and rice paper if you’d like to DIY your own spring rolls. Hen xuc banh trang When it’s time to kick back with a beer (Saigon Red, perhaps?) make sure you order this plate of stir-fried baby clams. Crunchy sesame rice crackers act as both your vessel and utensil, making this a great finger food with a contrast in both textures and flavors. Banh beo For those who enjoy the sticky and chewy textures of mochi, banh beo might just be the savory rice cake you’ve been waiting for. These miniature discs have dimples in the center that are filled with ingredients such as dried baby shrimp, scallions, and fried shallots. Top them off with fish sauce and you’ve got yourself a satisfying snack. Banh bao If you’ve ever had Chinese dai bao, then banh bao will be instantly recognizable. These large steamed buns frequently sold by street vendors are filled with minced meat, a quail egg, Chinese sausage, and vegetables. They’re great for breakfast or when you’re on the move. Chao Rice porridge is an omnipresent dish in Asian cuisine. Pick from a number of different toppings to spruce it up, but if your stomach is feeling a little uneasy, order a plain bowl to help settle it down. Com tam Also know as broken rice, these fractured grains are eaten with your preferred protein. Grilled pork, prawns, or beef sit alongside accompaniments such as fresh and pickled vegetables, an over-easy egg, crispy spring rolls, and thinly shredded pork skin. Pour a healthy dose of fish sauce over the plate and you’ve got yourself a superb meal. Mi xao mem The Chinese influence is really noticeable in this stir-fried egg noodle dish. Cooked in soy sauce and oyster sauce with a mix of vegetables and choice of protein, it certainly isn’t the most bizarre thing on the menu, but it’s a good starter for anyone who wants to ease their way into unfamiliar territory. Ga tan If you’re looking for a chicken soup to cure all ailments (okay, we might be exaggerating, but it is said to have medicinal value) then ga tan is just the tonic you need. Chunks of chicken are stewed with a variety of vegetables and herbs, giving the broth a dark hue that admittedly is not the most appealing color when it comes to food, but it’ll surely warm you up from the inside out. This is a popular Hanoi street food dish and can be found everywhere throughout the city. Hu tieu Another popular noodle dish, particularly in southern Vietnam, hu tieu has a number of variations that can be either served in a broth made from pork bones or dry with sauce. It’s most frequently served with tapioca noodles, but some shops may use rice or egg noodles. Toppings include pork, beef, chicken, and seafood, along with a mix of herbs and vegetables. Xoi While sticky rice in most cuisines acts as a side dish, the Vietnamese version is a meal in itself and can be either savory or sweet. For the former, expect ingredients like roasted peanuts, shredded meat, fried onions, or mung bean, while the latter is often served plain or with coconut and sugar. And don’t be surprised if it comes out in bright hues, especially in the northern region where xoi ngu sac (five-colored sticky rice) is cooked with herbs and the various pigments symbolize five elements: land, wood, fire, water, and metal. Bot Chien Inspired by a Chaozhou snack, bot chien are pan-fried rice cakes with a thin layer of egg. These savory and chewy bites are usually topped with fresh scallions and are served with a tangy soy sauce. It’s a popular street food and you’ll often find them in the evenings at many stalls. Lau Family-style dining is an inherent part of Asian culture and one of the best ways to partake in a joyous gathering is over lau. The Vietnamese take on hot pot often features a sweet and sour broth that’s been seasoned with lime, lemongrass, tomatoes, chili, and aromatics. A cornucopia of raw ingredients like thinly sliced meat, vegetables, seafood, tofu, and noodles are cooked in the bubbling cauldron, then either eaten as is or dipped into a sauce of your choosing. Bo ne The Vietnamese version of steak and eggs, bo ne is a brunch favorite. Pulling some inspiration from the French, the marinated steak is cooked with tomatoes, onions, eggs, and pâté on a sizzling cast iron skillet with butter. The dish is often served with a toasted baguette, which you can either use to build a sandwich or to sop up all of the sauce in the pan. Mi Quang Originating from Quang Nam province, this dish uses flat rice noodles that have been dyed with turmeric and is served with just a touch of concentrated pork and shrimp broth. It’s then topped off with a variety of protein, but most typically pork and shrimp, along with a mix of herbs and something crunchy, usually in the form of either crushed roasted peanuts or toasted sesame rice crackers. Bo kho Inspired by Chinese braised beef stew, the Vietnamese version is even richer in aromatics. The broth, which is simmered for hours, has a thinner consistency and is made with lemongrass, star anise, cloves, cinnamon, onions, and garlic. Chunks of beef are seared prior to being finished off in the pot with carrots until both are fork-tender. To complete the dish, a toasted baguette is provided to help soak up the soup. Bap xao Translated directly as “stir-fried corn,” bap xao is a beloved street food dish, especially in southern Vietnam. Corn, scallions, and dried shrimp are married together in a pan with fish sauce and butter, resulting in a beautiful combination of sweet, savory, and umami. Some vendors will also add in chili paste for a little kick or top it off with fried shallots for even more flavor and some textural contrast. Banh trang nuong Coming from the southern city of Da Lat, this street food item is often referred to as Vietnamese pizza. The “crust” is a sheet of rice paper (banh trang) that’s grilled (nuong) over charcoal to create a crispy texture while the “sauce” is egg, which really serves as a binder for all of the other ingredients more than anything else. Toppings can vary vastly from stall to stall, but some popular ones include minced meat, Vienna sausage, scallions, corn, dried shrimp, pork floss, fried shallots, chili sauce, and mayo. Some vendors will serve it flat, hence the pizza correlation, while others may roll it up or fold it in half. Banh trang tron Another popular street food, rice paper salad is an unassuming and addictive snack. Shredded strips of rice paper are tossed with seasoned salt, chili powder, dried shrimp, and fried shallots. From there, depending on the region, additional ingredients like julienned green mango, beef jerky, dried quid, roasted peanuts, fresh herbs, and quail eggs are added to the chewy mix, and sometimes even a tangy sauce to pull it all together. Nem nuong Just about every culture seems to have its own take on sausage—and for the Vietnamese, they’re made of fatty pork, garlic, fish sauce, sugar, and black pepper. When served as an appetizer, the mixture is often slapped onto a skewer or rolled into meatballs before being grilled. Beyond that, you can also find nem paired with noodles, rice, or used as the protein of choice for spring rolls. Banh canh Another underrated noodle soup, banh canh is often likened to udon due to the thick, round noodles used in the dish. Made from tapioca flour or a combination of rice and tapioca flour, the noodles have a slightly chewy texture and easily absorb flavor. When it comes to the broth, the stock is made from pork and the viscosity differs depending on the style and region. Variations include banh canh cua, which is often a thick soup with lumps of crab, and banh canh cha ca, a thinner broth with fish cakes that’s popular in south central Vietnam. Bun mang vit While it may seem like most Vietnamese noodle soups have pork- or beef-based stocks, there’s also something for duck lovers. Enter bun mang vit. In addition to the duck (vit) broth, vermicelli noodles are topped off with shredded duck and earthy, crunchy bamboo shots (mang). But the best part of all is arguably the ginger fish sauce used for dipping the duck in, adding a touch of spice and umami to every bite. And if the slices of duck have been served separately atop a bed of shredded cabbage and herbs, feel free to use the sauce as a dressing for a DIY salad. Oc The Vietnamese word for “snail,” oc is not just a beloved food, but it’s also part of nhau culture, the act of socializing with friends over food and drink. At oc restaurants and street stalls, you’ll find dozens of saltwater and freshwater varieties that are cooked in a slew of different sauces, all meant to be washed down with beer. And even if these mollusks aren’t quite your thing, most oc establishments will also offer other seafood options such as crab, shrimp, and clams. Che “Che” is a blanket term for a Vietnamese dessert that comes in the form of a drink, soup, or pudding, and there are endless options when it comes to ingredients. Che ba mau (three-color dessert), for example, consists of red kidney beans, yellow mung beans, and green pandan jelly that’s topped with a coconut sauce and crushed ice while che bap is a pudding made of corn, glutinous rice, and coconut milk. Basically, if you’re looking for a sweet end to a meal, just keep an eye out for any variation of che. Banh bot loc Often likened to crystal dumplings, these translucent parcels are made with tapioca starch and have a delightfully springy and chewy texture. They’re often stuffed with either shrimp or pork, wrapped in banana leaf to prevent them from sticking to one another, and thrown into a steamer. Garnish them with fresh green onions, fried shallots, chopped chilies, and fish sauce for the perfect bite. Bo la lot While these might visually resemble stuffed grape leaves, that’s where most of the similarities end. With bo la lot, seasoned ground beef is rolled in piper sarmentosum, also colloquially known as wild betel leaves, which have an herbal and peppery flavor when cooked. They’re then skewered and grilled until nicely charred, adding a layer of smokiness, and often topped with scallion oil and crushed roasted peanuts. Enjoy them as is, make them into spring rolls with rice paper, or add some rice vermicelli for a full meal. Pho xao While most of us think of pho as a noodle soup dish, the word “pho” actually refers to the rice noodle itself, which can vary in thickness and shape. For pho xao, it’s typically flat and wide noodles that are stir-fried with vegetables and some sort of protein, similar to Cantonese ho fun. Bun dau mam tom This northern dish can be somewhat polarizing due to the fermented shrimp paste (mam tom) that’s used as a dipping sauce, but those who can get past the pungent aroma and flavor will sing its praises. Oftentimes beautifully presented on a bamboo platter, you’ll usually find rice vermicelli, fried tofu, an array of pork and offal, herbs, and cucumber. Add some kumquat or lime juice to the shrimp paste to balance things out, then feel free to dip any combination of ingredients into the sauce. The result is a funky, umami-packed flavor bomb, and one worth trying at least once. Mi xao gion Another dish that gets its inspiration from Chinese cooking, the star of mi xao gion is the nest of crispy noodles. This crunchy basket of sorts serves as a vessel for a mix of seafood, meat, and vegetables that have been stir-fried in a thick, gravy-esque sauce. Eat it fresh and enjoy the contrasting textures or allow the sauce Banh uot While these may look like banh cuon, the difference lies in the details. Instead of being stuffed with minced pork, a pork sausage known as cha lua sits atop plain sheets of cooked rice noodles. Garnish with some fried shallots, toss in some fresh vegetables and herbs, and add a healthy dose of nuoc cham to finish it off. Ca ri ga Every Asian country has its own take on curry and the Vietnamese iteration is as delicious and comforting as they come. This yellow curry includes aromatics such as shallots, garlic, bay leaves, and lemongrass, and is slightly thickened with the help of coconut milk. Chicken, carrots, and potatoes are stewed in the broth until tender, and is finished off with fish sauce for that extra kick. Sop it all up with rice, vermicelli noodles, or a toasted baguette. Words to Keep in Mind The names of Vietnamese dishes are oftentimes descriptive, letting you know which protein to expect, what type of carb it contains, how something will be prepared, or even its origins. Here’s a cheat sheet of key words to know when ordering your next meal.
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Legend has it that in 1836, Queen Victoria walked into the gentlemen-only Reform Club in central London to order a drink. And a very specific drink: a Soyeur au Champagne, made with Champagne, cognac, and vanilla ice cream. It wasn’t called that at the time, however: according to Ago Perrone, master mixologist of The Connaught Bar, the bubbly creation was later named after the Reform bartender who made it, Alexis Benoît Soyer. “He was London’s first and foremost Victorian celebrity chef,” Perrone explains. Originally the head chef at the private members’ establishment when it first opened its doors in 1836, Soyer’s talents behind the bar shined so brightly that he ended up leaving the kitchens to create lake-blue sparkling drinks and punch jellies. Yet it was this clever ice cream confection that remained “one of Queen Victoria’s favorite libations,” says Perrone. Perrone serves Soyeur au Champagne at The Connaught, which was officially crowned as the Best Bar in the World in 2021. There, they call it a Velvet Champagne and tweaked the recipe ever so slightly: “Our Velvet Champagne is less sweet and fruitier than its predecessor,” he says. Yet the overall decadence of the drink remains the same. The Connaught Bar’s Velvet Champagne Cocktail Ingredients: 20 ml (2/3 fl oz) framboise eau-de-vie 20 ml (2/3 fl oz) orange cognac liqueur 5 ml (1 barspoon) sugar syrup 10 ml (1/3 fl oz) fresh lemon juice 20 ml (2/3 fl oz) raspberry puree 30 ml (1 fl oz) Champagne 1 small scoop good quality vanilla ice cream, preferably French Preparation Combine the eau-de-vie, liqueur, sugar syrup, lemon juice, and puree in a cocktail shaker filled with ice and shake vigorously until the drink is sufficiently chilled. Strain into a copper-plated Moscow Mule mug filled with a piece of block ice. Top with the Champagne, then float a scoop of vanilla ice cream on the surface of the ice. Lift to blend and serve with a spoon!
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A new year is the ideal time to consider a dietary reset—one containing a broadened menu of healthy foods. In addition to keeping your tastebuds guessing, maintaining variety in your daily diet can benefit your physical and mental health, supplying the body with all it needs to function at peak capacity. According to the CDC, a thoughtful diet increases lifespan, reduces risk of disease, strengthens muscles, bones, and immunity, lends to a healthy weight, and bolsters the health of teeth and skin. Topicals and treatments (both external and internal) can only go so far: in order to look and feel your best on a holistic level, consider food the ultimate medicine. If you'd rather take in this simple sentiment from a different perspective, research shows that diet (or rather, an unhealthy diet) is the most significant risk factor for premature death. Basically, if you've placed your reinvigorated recipe routine on the back burner, it's time to reprioritize—and get cooking! Lupin beans Frequently eaten as an appetizer in southern Europe, this legume is not high on people’s radar in the U.S. Time to change that! Lupin beans can help to reduce blood sugar spikes, keep bad cholesterol at bay, regulate blood pressure, and strengthen bones thanks to the fiber, omega-3 and -6 content, and minerals such as potassium, calcium, and phosphorus. Try snacking on lupin beans between meals. Red onion Consider the red onion a turbocharged version of its white counterpart. In addition to being a powerhouse ingredient packed with vitamins C, K, and B12, as well as calcium, magnesium, and potassium, it also contains quercetin, an antioxidant that helps to protect against allergies and heart disease. Throw some chopped red onion onto your salads, mix into sauces, or quick-pickle the root for an on-hand meal enhancer. Turmeric Whether you're taking it in liquid from (a bracing and delicious way to spike your immune system) or mixing the spice into dishes, this root and the active inside of it—curcumin—have shown promising results to help prevent everything from Alzheimer’s to eczema. Sardines This oft-maligned fish is rich in omega-3s, unsaturated fats that increase “good” cholesterol and lower triglyceride levels, helping to stave off diseases such as atherosclerosis. Not only that, this oily fish is among the rare foods that contain vitamin D, which we can typically only absorb by exposing ourselves to sunlight. Seek out fresh sardines and enjoy them baked or grilled, as they are served in Portugal. Capers Capers—the un-bloomed buds of a perennial shrub—are packed with polyphenols, and have antioxidant properties that help to slow down the cellular and skin aging process. They help to stimulate microcirculation, and they are thought to serve as a natural diuretic to banish bloating, making the pickled addition a standout beauty food. Watercress The seeds, roots, and leaves of this valuable plant have been enjoyed for centuries. Rich in vitamin C and minerals such as iron, calcium, potassium, phosphorus, and iodine, watercress is part of the cruciferous family (think: cauliflower). It has digestive and detoxifying properties, fights water retention, and is a natural antibiotic. Add raw cress to sauces, salads, or sandwiches. Sweet potatoes Sweet potatoes possess high levels of flavonoids, carotenoids, and vitamins C and A, and their antioxidant properties make them something of a hero ingredient when it comes to anti-aging. Enjoy sweet potatoes baked, boiled, mashed, or (duh) fried—and be sure to include the nutrient-rich peel, as well. Tofu An ideal protein for breakfast, lunch, and dinner, this soy-based vegetarian product can be enjoyed both savory and sweet. A single serving has about 8 to 10 grams of protein, and it's also rich in vitamin B and calcium. It is also a heart-healthy food because it is cholesterol free and rich in unsaturated fat. Kale We all know celebrities are obsessed with kale, and with good reason—it’s perhaps the ultimate superfood. An antioxidant bomb, it contains flavonoids, vitamins A, C, K, E, and B, calcium for the bones, zinc for the immune system, and iron as a bonus. Massage kale with a high-quality olive oil for incorporation into a salad (the additional step breaks down the leaf's rigid structure and cuts the bitterness, blend into a homemade pesto, or sauté with lemon and garlic and enjoy as a side. Mushrooms Edible mushrooms are among the most popular in superfoods and supplements, and for good reason. Low in calories and chock-full of fiber and nutrients, mushrooms have significant antioxidant and anti-inflammatory properties, and can help to support the immune and cardiovascular systems. Lean on the fungus as a source of vitamin D, protein, potassium, and more—and research its various forms for condition-specific benefits. Millet As well as being gluten-free with a low glycemic index, millet is rich in protein, amino acids, antioxidants, and minerals like magnesium, calcium, phosphorus, and iron—all essential for healthy hair and skin. It's even been proven to lower cholesterol! The grains cook up like rice, primed for enjoyment as a side or in your go-to superfood salad. Arugula This bold and peppery vegetable prized by the Ancient Romans is low in calories, has antioxidant, anti-inflammatory, and anti-aging properties, is an extraordinary source of vitamins and minerals and it contains erucin, an active ingredient that helps to lower high blood pressure. Is pizza on the menu? Top your pie with a layer of raw rocket (arugula's other name) for quick and healthy hybrid meal. Chickpeas Hummus is more than a supremely delicious snack. Chickpeas—also known as garbanzo beans, the backbone of said nutrient-rich dips and a worthy salad addition—offer doses of fiber, vitamins C, E, and A, magnesium, and more. The little legumes contain beneficial unsaturated fatty acids, and, of course, protein. Chickpeas help to lower one's glycemic index (reducing risk of diabetes), decrease cholesterol absorption associated with heart disease, and promote successful gut health. Mangoes Mangoes are the most popular fruit in tropical regions, and modern agriculture means that we all get to enjoy it—and it's health benefits. The fruit is thought to boast anti-inflammatory benefits, helping to ease certain chronic illnesses, along with protective antioxidants and anti-diabetic effects. The fruit may seem an indulgent, even dessert-like choice, but it's one that you can (and should!) feel good about making. Lentils Adding lentils to your diet is both simple and essential. The diminutive legume enjoys ancient roots, and for good reason—lentils are a source of protein, potassium, folate, and more. Add antioxidants into the mix, and you have a superfood that can stave off chronic disease and potentially lower blood pressure and cholesterol. Brussels Sprouts Brussels sprouts are more than just a cocktail bar bite—the miniature cabbages are a health food in their own right. A cruciferous veggie, Brussels contain vitamins C and A, potassium, calcium, and even a little protein. Roast them (along with your other favorites), steam them, or shave them into a salad for an accessible raw option. Pistachios For such a small fruit—yes, fruit, not a nut—pistachios really pack a health punch. The tiny green flesh is filled with vitamin B6, vitamin E, folic acid, and minerals such as potassium, magnesium, iron, and zinc, as well as lutein and zeaxanthin, which are key for eye health. Because they are also filled with fiber and protein, they are the perfect snack or addition to trail mix. Blueberries For a sweet and tart serving of antioxidants, grab a handful of blueberries. A regular intake of anthocyanins (one of the blueberry's many phytochemicals) is said to reduce the risk of cardiovascular disease and type 2 diabetes. Plus, the berries boast antioxidants and anti-inflammatory benefits. TLDR: Experts agree that blueberries are a universally healthy snack. Brazil Nuts All it takes is one of the divine Brazil nuts (also called the Brazillian nut) a day to get the entire daily serving of selenium—an essential mineral that supports many important functions including but not limited to thyroid health, the immune system, brain health, and heart health. Anecdotally, people on social media have noted eating them daily has also improved hair thickness and skin quality.
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Whether you take the slow ferry from Naples or the hydrofoil from Anzio, near Rome, it is something of an adventure to reach the island of Ponza. As soon as its lands come into view across the bright blue waters, however, the vicissitudes of the journey are forgiven and forgotten. Dramatic cliffs rise from the ocean and simple neoclassical villas, painted in the mouthwatering colors of Neapolitan ice creams, dot the hills, which are ablaze with ginestre, the brilliant yellow flower of the gorse bushes that scramble over the undulating landscape. Running from the harbor which, during summer, is filled with the yachts of visiting Italian grandees jostling for space with local fishing boats—are steep cobbled lanes that snake narrowly between thickly clustered houses. It is here, in the middle of the bustling village, that Silvia Fendi, design scion of the Roman luxury fur and accessories house, has found a holiday refuge—a place to spend high summer with her husband, the Roman lawyer Alessandro Luciano, and their four children. In August, as private boats from the mainland often stop at Ponza, the Fendis always have to be prepared for unexpected company. “You can never make plans, because friends are always coming and going,” explains Fendi. “It’s like living in a lighthouse!” Fendi’s mother, Anna, another creative force in the family company, who also has a house on the island, helped her daughter make her home in this village. “Everybody in Rome goes to Capri or Sardinia,” says Silvia. “But that’s too crowded for me. Here, tourism is really only just starting. It’s still a really wild place.” Ponzesi are a feisty island people, famously skeptical of outsiders. But happily, their insular spirit has preserved the island from the more rigorous onslaughts of commercial tourism and its attendant unifications. In high summer, they are especially hospitable hosts, who rent out beds that they cram dormitory-style all over their houses, to make room when the island population of less than 14,000 increases tenfold. A friend of Fendi’s remembers a stay when he was wakened by a braying donkey that had been sleeping undisturbed behind a curtain next to his bed.Anna worked with her daughter to beautify the house, knocking a trio of tiny chambers into one great living room and adding a library mezzanine. Silvia also restored the room’s original tall French windows. These had inexplicably been replaced decades ago “when the real point of the room is the incredible view!” The terrace, decorated with pots of cactus, is designed for alfresco dining. The housekeeper Maria was a cook at Acqua Pazza, a celebrated local restaurant, and her magnificent meals, including such local delicacies as polpette di merluzzo (codfish balls) and zuppa di lenticchie (lentil soup), are a focal point of family life in the house. “The trouble with Ponza is that you just eat!” says Fendi, laughing. Between meals, balmy days are spent exploring the archipelago of local islands in the family boat, including Palmarola, an uninhabited jewel of the Mediterranean. “I can’t live without the sea,” says Fendi, “and this house is like living on a boat!” Throughout the house runs a patchwork of boldly patterned antique Southern Italian tiles, which were found by Anna, who also used some to redecorate a favorite local restaurant, da Masaniello. Like the eccentric colors and charming inconsistencies of Silvia’s collection of Murano glass tumblers—all test pieces created by apprentice glassblowers—the tiles betray a bohemian spirit. (In the late eighties, Silvia lived with her first husband in Rio, where she claims to have “led a sort of hippie life—no furs because of the heat and no bags because they’d be stolen. I loved it!”) Silvia’s eclectic tastes inform her work as design coordinator for the family company, established by her formidable grandparents Adele and Eduardo in 1925. Silvia collaborates with her mother and Karl Lagerfeld; she is the one, in fact, who created the famous Baguette bag. To date, more than half a million, in a giddy range of quirky fabrications, have been sold. The Ponza house is evidently as inspiring as it is relaxing. A prized pair of console tables, for instance, by the designer Carlo Bugatti—in vellum, ebony, and beaten copper—influenced the design of this season’s Fendi Ostrik bag, and Silvia’s Tote bags resemble the naively embroidered cushions throughout the house. Thousands of suggestions, she says, can come from something as seemingly insignificant as a stone “worked” by water.
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